Production Technology of garlic Sauce

Garlic is the bulb of the genus Allium in Liliaceae (commonly known as "garlic"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, 70 grams of water, calcium, iron, phosphorus, thiamine, riboflavin, niacin, ascorbic acid and selenium. In addition, garlic also contains substances of sterilization and treatment, health care and cancer prevention, which has high physiological and medicinal value. Garlic is used for disease prevention and treatment in order to eat raw, but garlic is not resistant to storage after a short dormancy and has a special odor. In order to achieve the purpose of long-term preservation and convenient consumption, garlic is generally processed into a variety of products, including sweet and sour garlic, garlic hot sauce, odorless garlic powder, white sugar garlic and so on. The garlic sauce made from garlic and soy sauce not only maintains the original nutritional composition and pharmacological effect of garlic, but also eliminates the smell of garlic, increases the unique flavor of garlic sauce, prolongs the shelf life, and is loved by people.

1. Raw material dried garlic cloves: the texture is tender and crisp, the meat color is pure white, the diameter of garlic cloves is about 2.0 cm, no mildew and deterioration.

2. Auxiliary soy sauce: grade III soy sauce; table salt: should meet the GB2721-81 "hygienic standard for salt"

3. Fresh garlic → finishing → sauce (soy sauce) soy sauce (soy sauce) → storage → packaging → products.

4. Making method ① finishing. Choose a fresh, large dried garlic, peel off the outer skin, rinse with clean water and drain. ② sauce stains. Put the finished garlic cloves into the human jar and add soy sauce. ③ storage. The cylinder mouth is sealed and stored at room temperature. It can be eaten or packed in 1 ~ 2 months in summer and 2 ~ 3 months in winter. ④ packing. Sealed and packed in polyethylene bags or glass bottles.

5. Quality standard ① sensory index. Brown, uniform size, no broken petal, with a unique sauce flavor of garlic. ② physical and chemical index, health index. Every 100g product contains 38 mg of allicin and 1215 mg of amino acid.

6. Adding small ingredients (high quality balsamic vinegar, bean paste, sharp pepper, etc.) in the production process of ① can increase the richness of the product and give the product a unique flavor. ② soy sauce uses low-salt soy sauce to make garlic sauce, which is more suitable for patients with hypertension, coronary heart disease and diabetes. ③ soy sauce bittern can be used repeatedly, adding soy sauce, salt or bean paste when adding new garlic.